That Vegan Muff

Oh happy day! I love Mondays, if you didn’t already know. I use every Monday as a refresh button. Bad diet, workout slump, writer’s block, drinking binge, whatever the need for a robot reboot, Monday is the day to wipe the slate clean and start a new! Muffins help this state of mind as well. Especially, when they are vegan AND baked with love 🙂

Vegan,Chocolate Chip, Peanut Butter, Banana Muffins

2 ripe bananas
1/2 cup brown sugar
1/2 cup coconut milk
1/2 cup canola oil
1 tsp vanilla extract
1 tsp apple cider
1/2 cup peanut butter
2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 cups flour
1 10 oz bag of dairy free chocolate chips

Preheat your oven to 350 degrees. Line 2 muffin tins. This makes about 14-18 muffins. In a bowl attached to an electric mixer (or mix by hand) combine the bananas, sugar, milk, oil, vanilla,  cider, and peanut butter. You can use crunchy or creamy peanut butter. I chose creamy, unsalted. If you choose salted omit the salt here. Once all the wet ingredients are combined add the dry. Add the chocolate chips once the flour is completely incorporated.

Pour the batter into the muffin tins about 3/4 of the way full. Bake for 20-25 minutes or once a toothpick inserted in the center comes out clean. Serve warm with a dollop of peanut butter and melted chocolate for a more decadent treat. Foodgasm!